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NTIS 바로가기Food chemistry, v.208, 2016년, pp.318 - 325
Amigo, J.M. , del Olmo Alvarez, A. , Engelsen, M.M. , Lundkvist, H. , Engelsen, S.B.
Bread staling is one of the most costly food deterioration processes. This study presents an in-depth, multivariate, statistical assessment of the differences in the staling process of white wheat bread as a function of storage time, usage of maltogenic α-amylases and spatial position in the l...
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